As Hong Kong shakes off the last whispers of winter, March arrives with a burst of new energy, bringing a fresh wave of openings that span cuisines, concepts and neighbourhoods.
This month, the spotlight falls on cross-cultural collaborations – from Daniel Boulud’s long-awaited French brasserie to a Japanese-French bistro wielding a custom lava rock kiln – as well as imports making their local debut, including a cult-favourite Bangkok brand serving luxury boat noodles.
Whether you are looking for the city’s first dedicated handroll bar, healthy rice noodles or an intimate new omakase temple, there is something for every craving.
Here is a list of new restaurants to visit this March.
1. Gyu+Bar by Miyoshi
New Japanese-French bistro Gyu+Bar by Miyoshi has landed at Lee Garden One in Causeway Bay, bringing world-class wood-fire cooking to Hong Kong.
The restaurant uses a custom lava rock kiln and lychee wood to achieve precise smoky flavours, with a menu crafted by Kyoto Wagyu steak master Tsutomu Ito and executed by chef Ayumi Matsuda.
Dining and Cooking